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Clean Green Soup

No matter what nutritionists are debating at the moment – (Grains are good for you. No, wait – they’re bad. Cut back on meat. I mean, go paleo. GMOs will save us. Unnnless they destroy us. Et cetera, et cetera.), they have and will always agree on one thing:

We should all EAT MORE VEGETABLES.

Now is the time of year when fresh green vegetables abound in supermarkets, home gardens and local farmer’s markets. Buy them. Cook this soup. Love it. It’s delicious, super easy, and chock full of nutrition.

And like most of my favorite recipes, there’s no need to be exact with which/how many veggies to use. Not a fan of asparagus? Skip it. Have an abundance of chard in the garden? Add more. The recipe below which includes approximate measurements is a good starting point. The basic gist? Put everything into a big pot, simmer, then blend with an immersion blender. Voila. A savory summer soup.

The one rule in preparing this soup is to use only green and white vegetables. Adding carrots or beets or sweet potato will cause your soup to look muddy. Save ‘em for another day and another recipe.